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quick cinnamon rolls

Brunch Recipes : A Year’s Worth of Sundays

Hello. My name is Katherine and I love food. This is not new news, nor am I beginning a program for food addicts, merely stating facts. I have uttered the phrase “I love food” more than once in my life and made utterances of some variables, most common perhaps is “I love cheese”. However, another common phrase in my wheelhouse of ‘food love’ is “I love brunch”. If you do not currently find the same brunch love that I do, maybe these brunch recipes will change that.

From a young age breakfast foods have been found at the top of the ladder. My likes and loves have expanded throughout the years from basic and bourgeois to inspired and inventive. Brunch is the perfect excuse to enjoy both.

Like any self-respecting woman I do enjoy going out to brunch, whether it’s a sit-down affair to order off the menu or a large all-you-can-eat buffet. I prefer the out to eat brunches that allow me to imbibe, but I won’t rule out a dry brunch if the food is tasty and the coffee is plentiful.

Over the past 15 months of my seemingly nonstop travel I made the one homemade family meal of the week. This kept me connected to all of the best parts of my life: my family and food! It also gave me the chance to learn the history of brunch and discover amazing new brunch recipes.

I may not have an entire year’s worth of brunch recipes, although it would be very close to a year’s worth of Sundays! Obviously I will not share all of the awesome recipes that I have come across on this journey (at least not today), just my most recent.

Quick Cinnamon Rolls

Dough

Filling

¼ cup melted butter

¼ cup brown sugar

¼ cup granulated sugar

1 Tablespoon ground cinnamon

Glaze

4 Tablespoons butter, softened

1 ½ cups powdered sugar

1 teaspoon vanilla

3-6 Tablespoons hot water

In the bowl of a stand mixer, combine the flour, yeast, and salt. In a small glass bowl combine the sugar, butter, water, and milk. Microwave until the butter is melted. Gradually add the warm liquid into the bowl of the stand mixer. Add the egg and mix until a soft and sticky dough forms. Preheat the oven to 200 degrees. Using dough hook, turn mixer on lowest setting and mix for 4 minutes or until the dough becomes elastic. Cover the dough with plastic wrap and allow to rest for 5 minutes.
In a small bowl mix the sugars and cinnamon together for the filling.
Once the dough has rested, roll it out on a lightly floured surface to a size of 16 X 9 inches. Spread the melted butter over the top of the rolled out dough, then cover with filling mixture. Beginning at the 16 inch side roll the dough tightly and pinch edge to seal. Using a serrated knife cut the dough into 12-15 equal size pieces. Place the rolls into a lightly greased 9 X 9 baking dish and gently press a piece of aluminum foil over the top. Turn the oven OFF and place the foil covered rolls inside to rise for 25 minutes. Remove the pan of rolls from the oven and turn the oven on to 350 degrees. Once pre-heated, remove the aluminum foil and bake the rolls for 15-18 minutes or until they are golden brown in color and sound hollow to tap.
While the rolls are cooking mix together the butter, powdered sugar, and vanilla. Add hot water 1 Tablespoon at a time until glaze reaches desired consistency.
Remove from the oven onto a wire rack. Cool for 5 minutes before spooning glaze over warm rolls.

Baked Eggs

4 eggs

1 Tablespoon butter

2 Tablespoons milk, half-and-half or heavy cream

Salt and pepper to taste

Heat oven to 350 degrees. Butter the inside of 2 10-inch ramekins or custard cups. Break and gently slip 2 eggs into each ramekin. Spoon milk evenly over eggs. Sprinkle with salt and pepper. Place ramekins on baking sheet. Bake in oven until whites are completely set and yolks begin to thicken but are not hard, 10 -15 minutes. Serve immediately.

Breakfast Potatoes

3-4 medium potatoes, diced

2 Tablespoons butter

¼ red onion, diced

¼ red pepper, diced

Salt and pepper to taste

Heat oven to 425 degrees. Spray a baking sheet with non-stick cooking spray. Bake 30-45 minutes or until potatoes are tender and golden, turning once (or twice). In a large skillet melt butter. Add diced onion and red pepper and sauté until soft and onions are translucent. Add roasted potatoes and cook until all are hot and combined. Serve with your favorite potato condiments. I prefer mayonnaise and Sriracha.

Spicy Red Snapper Cocktail

Ice cubes

5-6 ounces tomato juice (or v8, v8 hot and spicy)

2 ounces dry gin (Spirit Hound is preferred)

2 Tablespoons fresh lemon or lime juice

1 Tablespoon chili sauce

½ Tablespoon bread and butter pickle juice

½ Tablespoon pickled jalapeno juice

½ Tablespoon pickled garlic juice

2 teaspoons Worcestershire sauce

2 teaspoons hot pepper sauce

¼ teaspoon garlic powder

¼ teaspoon celery seed or salt

1 pinch red pepper

1 pinch black pepper

For garnish

Bread and butter pickle slices

Stuffed olives

Pickled jalapeno slices

Pickled garlic cloves

Place ice cubes into a cocktail shaker, and pour in tomato juice, gin, and remaining ingredients other than garnish. Cover and shake until the outside of the shaker has frosted. Pour contents into a highball glass. Layer garnish ingredients onto a skewer. Place inside glass. Drink up.